S.E. Florida cracker

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

crockadale

Smoking Fanatic
Original poster
Jun 13, 2006
491
11
Micco, Fl
I found this place looking for some general smokehouse construction ideas. I now live in West Palm Beach, Fl. ( Georgia born) and will be moveing back to Ga sometime within the next 6-8 months. I have smoked King fish, rib's, beef, and fowl on a binkman smoker and get lots of at-a-boys but after reading through a good number of the posts on this forum realize that I dont know jack. So, Im going to be looking and learning.

GREAT FOURM!

Dale
 
Dale, it's funny how folks find this site while looking for something else and decide to stick around. Welcome to Smoking Meat Forum. This site has a way of making us all much better cooks. The willingness of it's members to share what we know-both the good and the bad makes us all a bit better. Sign I once saw said "Learn fom the mistakes of others-you won't live long enough to make them all yourself!"
 
Crockadale, I too am from Georgia, lived there for 30 years before moving to south Florida. Welcome to the Smoking Meat forums. You can learn alot here. What do you do to your kingfish when you smoke it?

Scott
 
Scott, I usually soak them 12-24 hours in a salt brine into which I add brown sugar and various spices and seasonings to taste. I smoke them with hickory and apple woods. Usually more apple, it tends to give the fish a sweeter smokey flavor.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky